Ingredients
- 300 grams sweet potato (orange, washed)
- 45 grams black beans (1/4 cup, canned, drained)
- 25 grams avocado, finely chopped (1/4 avocado)
- 15 grams cherry tomatoes (5 tomatoes, chopped)
- 1 tablespoon fresh lime juice
- 2 tablespoon coriander leaves (roughly chopped)
- 1 tablespoon low-fat sour cream (extra-light)
- 1 tablespoon low-fat grated cheddar cheese
- Freshly ground black pepper
How to Make
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Step 1: Preheat oven to 200C (Fan forced).
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Step 2: Using a fork, prick the sweet potato all over and spray with cooking spray and then wrap the potato in foil and place on a small baking tray and roast for 30 minutes or until the flesh is soft when tested with a skewer.
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Step 3: Carefully remove sweet potato from the foil and place on a serving plate and slice down the centre lengthways (DON'T CUT ALL THE WAY THROUGH) and flatten out slightly.
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Step 4: Combine the black beans, avocado, tomatoes, lime juice and coriander in a small bowl and using a spoon. pile the mixture on top of the sweet potato and then top with sour cream and cheese and sprinkle with pepper and serve immediately.
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Step 5: COOK TIP - Try replacing the black beans with no-added-salt kidney beans and the coriander with parsley.
Tips & Variations
- Olive oil cooking spray
We hope you enjoy this recipe!
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